Picture a perfectly roasted, thick, medium-rare slab of well-seasoned prime rib. This is the finest-eating goose in North America (with the possible exception of the black brant on the West Coast). Rub the cavity and the outside of the goose generously with salt and cayenne. 2. Or you can put in the oven @ about 325°F. A recipe for goose stew with mushrooms and barley, made with snow goose legs. Put the geese back in the pot. Cooking Time: 10 minutes or less Commonly known as a Specklebelly Goose, the official name is White Fronted Goose or in the scientific world as Anser Albifrons. Add Fast Flavor with Dry Rubs. Drain goose, discarding marinade. Serve with the horseradish sauce on the side. When finished it makes an excellent gravy that is great with mashed potatoes. Add a few links of good sausage and 1.5-2 cups of onion and brown that off. It's no surprise that U.S. processors crank out about 6 million gallons of prepared horseradish every year. Ingredients: 1 Specklebelly goose 1 tablespoon sage 1 tablespoon celery salt 1 tablespoon black pepper 1/2 tablespoon salt cheese cloth, soaked in water This recipe comes from Didier Lewkowicz, a butcher in the old Jewish quarter of Paris. Just add 8 to 10 new briquets on top of the ones that are already going. Wash and pat dry goose with paper towels. Preheat oven to 375°F. Combine garlic, onion powder, salt and black pepper. Remove the goose to a cutting board and let stand 2 to 4 minutes. Score meat and rub seasonings into breasts on both sides. Applying a blend of salt and pepper, herbs, and other seasonings a … Add the goose and … I only ever ate goose(Canada)once and I had to spit it out it was so awful. Ingredients 4 cups trimmed specklebelly goose breast fillets with skin on or off cut into 2-inch pieces 2/3 cup extra virgin olive oil 1/4 cup balsamic vinegar 1/4 cup lemon juice 2 tablespoons … "Bacon tastes gooood, pork chops taste gooood." You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at: I'm trying to clean out the freezer before my November goose hunts and found I had some Spec breasts. Marinate, covered, for 2 hours, turning occasionally. Finely chop six figs and add to a saucepan. Make sure the grates are clean. Brown the bird on all sides over medium heat...10-15 minute process. Dust lightly with the flour. Fill a pot large enough to hold the goose 2/3 full of water, and bring to a boil. Set the goose on a rack in a heavy roasting pan, breast side up. I bring home a lot of geese and ducks in the winter and specklebelly geese have a layer of yellowish fat almost like a chicken does under the skin whereas the others have nothing between the skin and the muscle. In a large skillet over medium heat, brown goose in butter on all sides. Marinade for about 1 hour in refrigerator. Season bird inside and out with salt, pepper and granulated garlic. Drain and discard the marinade. Very tasty indeed! When … Cut goose in half, directly down breastbone. Grilled Specklebelly goose breasts. … Roast in preheated 325 degrees for 20 to 25 minutes per pound, or until tender, basting frequently with bacon fat … Hunting - and cooking - snow geese can be challenging: Here are some tips. Use short sharp strokes with the knife close to the bones to carefully cut the flesh away. Smoked Goose Tacos Recipe Serve smoked goose in warm tortillas with slices of tart green apple, crispy cabbage, shaved carrots, and a small amount of cilantro sauce. Get your grill ready by setting up a hot side and a cooler side. I’ve lived in South Louisiana for all my life. Make a slice down the length of the back of the goose from the neck to the tail with a sharp knife. Let me start with the king of all geese: the whitefront or specklebelly goose. The pungent horseradish root, with its sinus-clearing, eye-watering attributes, is a member of the mustard family. (or more) grated fresh horseradish, 4 small to medium boneless, skinless goose breasts. About George Graham. Whisk the olive oil, Worcestershire sauce, garlic, salt, and pepper in a large bowl. 1. But up there the menu includes bear, moose, turkey and pheasant besides the usual dishes of venison. Assuming that the goose has not been overcooked, it is reminiscent, when dabbed with the horseradish sauce, of prime rib. Share on twitter. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Make goose stuffing by mixing a couple pounds lean smoked sausage mixed with chopped onions, bell pepper, celery, garlic, salt and black pepper. If fresh horseradish is not readily available, substitute a tbsp. For a milder flavor, quickly toss the peeled and freshly grated root with vinegar. ... At the table, snow geese do not enjoy the reputation of their darker neighbors in our marshes, the white-fronted goose, a/k/a specklebelly. Both Pacific and Tule white-fronted geese breed primarily in Alaska. Heat your Place goose, breast up, on rack in roasting pan. Season the bird well with salt, red and black pepper. Matt shares his favorite recipe for goose breasts. Join Arkansas Wildlife host Trey Reid as he grills specklebelly goose breasts (aka the “ribeye of the sky”) and prepares a … Ingredients Populations of Tule geese are low. Grill the goose over high heat to medium-rare. Submerge bird neck side down for 1 minute, until goose bumps arise on the goose. I am trying to cook all my wild game now also before the freezer starts filling up again. Specklebelly Goose with Fig Sauce Fig Sauce Ingredients: 1 can chicken broth 1 tsp Herb de Provence 1 cup of sugar 10 figs 1 tsp salt 2 cups of Pinot Noir (in this recipe a bottle of 2007 Peters Vineyard from Papapietro-Perry Winery was used) Steps: 1. I usually breast them out when cleaning them and marinate and grill them rare. I have cousins up in Minnesota who do that, too. Place in a glass dish or ziplock plastic bag and pour beer over. Looks good! Check it out! Preparation Time: 10 minutes It looks like you're new here. Place flour in another large shallow dish; add goose in batches and turn to coat. Clean goose well inside and out. on 12/3/19 at 3:47 pm to THE Q BOI. In a large, black iron pot, or large roasting pan, cook the bacon until just crisp. A subspecies of white-fronted goose, the Tule goose, winters almost exclusively in California. Rub breast with olive oil. Greasy and VERY gamey tasting. Migration Alert: Optimism Remains as Winter Weather Descends Upon Kentucky and Tennessee, 1 tbsp. Good with tame and wild goose meat, as it will remove the wild-game taste. Wild Recipe: Grilled Speckleberry Breast with Raspberry Chipotle Sauce. Marinating Time: 2 hours Let it marinade another hour or two. Place the goose directly on the grill grate and roast until the internal temperature of the thigh when read on an instant-read meat thermometer is 165℉, about 2-1/2 to 3 hours total. Replenish the coals every 45 minutes or so. Also, my wife and kids couldn't stand the taste of goose until I made this recipe, now they love it. The longer the grated root stands without vinegar, the hotter it gets. Hi Chris. Now, if you're like me and quite a few others, this picture is not complete without a side of creamy horseradish sauce. Step 1 Carefully prick the goose on all sides with a skewer, taking care to avoid piercing the flesh. He doesn't cook on eggs, all his grills/smokers are homemade but it's still my favorite party of the year. Must be some kind of trick to it. Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! Remove giblets and place in a heavy roasting pan or Dutch oven. He cooks all the wild game that's left in his freezer from all of his hunting and fishing trips and usually has about 60 people over. In fact, they are one of the least abundant of any goose subspecies, according to the Arctic Goose Joint Venture. Add the neck, gizzard, heart and 4 cups of the water to the pan. This white root adds varying degrees of bold, spicy flavor to sauces, which makes it an excellent accompaniment to beef, antlered game, and waterfowl. Actually, Gunn said, “specklebelly breast is better than steak.” This is Gunn’s favorite specklebelly recipe and one his whole family enjoys so much it makes all the hard work of tracking through Delta gumbo mud to hunt the white-fronted goose worthwhile. I used Specklebelly geese for these tacos but you can also make them using mallard duck. In an oven proof pot (Dutch oven), heat a few T of oil. Remove, drain on paper towels, and set aside. Whisk the olive oil, Worcestershire sauce, garlic, salt, and pepper in a large bowl. Roast goose with apples, a specialty of Alsace, has become a classic Hanukkah dish in Paris. Bring this up to a small boil with the lid on and turn the geese and stir about every 45 minutes. Marinade the breasts in the mixture of olive oil and Montreal steak seasoning for 3 or 4 hours. Commonly known as a Specklebelly Goose, the official name is White Fronted Goose or in the scientific world as Anser Albifrons. 6–8 appetizer servings. Over medium heat, brown the goose in … Add the goose and turn to coat. I'm no expert but snow geese and Canadas have been spotted as high as 30,000 feet and also tend to fly non stop on their migration which I assume means less fat on them. Prepared horseradish, the variety most commonly found in markets, is a combination of grated fresh horseradish root and distilled vinegar used to stabilize the heat. A hunting friend of mine in Dallas has a party every October called "Meatfest". Grill on barbecue over medium/low to … Refrigerate for 4 hours or overnight. 2. This recipe is simple and delicious. If you want to get involved, click one of these buttons! This Christmas goose dinner menu from legendary chef Jacques Pepin includes roasted goose, maple-baked sweet potatoes and buche de noel. I'm going to save it and try it on some mallard breasts when I start cleaning out the freezer soon. Gunn-ed Down Goose. Specks are a seed-eating bird that can put on a heavy layer of fat, are the perfect size to feed four, and will always be sweet and lovely. Stuff cavity of each goose. or more of either the prepared or creamed horseradish found in markets. Place the specklebelly goose on a chopping board with the breast side down. Probe : 165 ˚ - Vincent Vega, Pulp Fiction. Add goose; turn to coat. If you're using a probe thermometer, insert it into the deepest part of the thigh. Fold the sour cream, mayonnaise, and horseradish together in a bowl until blended. Transfer to a 3-qt. 3. That marinade looks great. After that time, stir the breasts around and add more oil if necessary. A very delicious goose dish. White-fronted geese, often called specklebellies or simply specks, are generally acknowledged to be the best-tasting geese on the planet, but feel free to use this Peter Berry's contribution to Ducks Unlimited's recipe files is one he calls "Flying Prime Rib," a suitable pairing of marinated and grilled goose breast fillets with a flavorful horseradish sauce that is simply sour cream, mayonnaise, and freshly grated horseradish folded (blended) together. Grill the goose on the side away from the coals, lid closed, for 2 to 3 hours (around 18 to 20 minutes per pound). Nice cook Chris,I have some snow goose breasts in the freezer and will give this recipe a try.Thanks for sharing. February 29, 2020 12:00 am Wild Recipes; Share on facebook. Great recipe that can cook all day while you're at work. Chill, covered, until ready to serve. Slice the goose across the grain into 1/4- to 1/2-inch slices. 10 new briquets on top of the goose generously with salt, and other a... 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